Difference between revisions of "Mandioca Frita"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Brazilian ([^cC])(.*)\]\]" to "Category:Brazilian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 quart canola or [[peanut oil]] for frying | * 1 quart canola or [[peanut oil]] for frying | ||
| − | == | + | == Procedures == |
# Just before serving fry the yuca in a deep fat fryer or in a skillet. | # Just before serving fry the yuca in a deep fat fryer or in a skillet. | ||
# Pour about 2 inches of [[oil]]. | # Pour about 2 inches of [[oil]]. | ||
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[[Category:Brazilian cuisine]] | [[Category:Brazilian cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
Latest revision as of 14:11, 15 July 2012
Ingredients
- 1 pound cooked yuca cut into ½ inch wedges
- 1 quart canola or peanut oil for frying
Procedures
- Just before serving fry the yuca in a deep fat fryer or in a skillet.
- Pour about 2 inches of oil.
- Fry the yuca in several batches until golden, about 2 – 3 minutes.
- Blot on paper towels and serve hot.
